fried shallots:

1. Place shallots in a small pot and cover with vegetable oil. Cook over medium heat, stirring occasionally to keep the rings separate, until golden brown, 15- 20 minutes. Lower the heat, if needed, to maintain a steady but gentle simmer.
2. Use a slotted spoon to transfer fried shallots to a paper towel-lined plate. Sprinkle with salt and let cool.

saffron risotto:

1. Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
2. Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and cook for about 30 seconds, then add ¼ cup water. Continue to cook until water has evaporated and onion is very soft, but not browned, about 5 more minutes.
3. Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
4. Add saffron, a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over-stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), 15- 20 minutes.
5. Remove from heat and stir in the remaining 2 tablespoons cold butter and parmesan; season to taste with salt and black pepper.
6. Divide risotto into serving bowls and top with fried shallots and edible flower petals (if using). Serve immediately.